Potassium sorbate
Potassium sorbate (E202) is the potassium salt of sorbic acid, used as a preservative to inhibit mould, yeast, and some bacteria in acidic foods. It is permitted by the FDA, EFSA, and JECFA with an EFSA acceptable daily intake of 11 mg/kg body weight. Potassium sorbate is one of the most common food preservatives in the world and is generally considered among the safest — but it is a NOVA Group 4 cosmetic-additive marker.
What is potassium sorbate?
Potassium sorbate is the potassium salt of sorbic acid, a naturally-occurring compound first isolated in 1859 from rowan berries (Sorbus aucuparia). Commercial potassium sorbate is manufactured by neutralising synthetic sorbic acid with potassium hydroxide. It inhibits mould, yeast, and some bacteria in acidic foods (pH below about 6.5).
It carries E-number E202 and is one of the most widely used food preservatives globally. Its combination of low cost, low sensory impact, and low toxicity has kept it dominant since the 1950s.
Where you find it
- Cheese — especially pre-shredded, sliced, and cream cheeses.
- Yoghurts and fermented dairy drinks.
- Dried fruits — apricots, prunes, raisins, dates.
- Wine — often with sulfites to prevent secondary fermentation in the bottle.
- Baked goods, especially tortillas, wraps, and long-shelf-life breads.
- Fruit juices, syrups, and canned fruit.
- Pickles and salad dressings.
Regulatory position
- FDA: GRAS under 21 CFR 182.3640.
- EFSA: 2015 re-evaluation; ADI 11 mg/kg body weight per day.
- JECFA: aligned with EFSA at 25 mg/kg (as sorbic acid).
- IARC: not classified.
Evidence base
Potassium sorbate has one of the longest and cleanest toxicology records among common food preservatives. It is metabolised via normal fatty acid pathways and eliminated as carbon dioxide and water. Rodent chronic studies show no carcinogenicity at doses many times the human intake. Occasional case reports describe contact allergy in cosmetic use and rare pseudo-allergic skin reactions to dietary exposure; these are minor signals in an otherwise reassuring record.
How NakedCalorie flags potassium sorbate
Potassium sorbate is a Tier 3 additive — the lowest evidence-based concern level — but its presence still triggers NOVA Group 4 classification under Monteiro 2019 because it is by definition a cosmetic additive. The scan surfaces it with the note "generally considered safe by regulators" and links to this page. See sodium benzoate and sulfites for the other most-common preservatives, and the NOVA framework for the classification logic.
Frequently asked questions
- Is potassium sorbate safe?
- Yes, by the standards of every major regulator. The EFSA acceptable daily intake is 11 mg/kg body weight per day — an adult would need to eat several kilograms of yoghurt daily to approach it. Potassium sorbate is often described as one of the safest food preservatives available.
- Can it cause allergic reactions?
- Contact allergy is documented in cosmetic use (skin creams, shampoos). Dietary allergic reactions are rare but reported. In sensitive individuals, sorbates can cause pseudo-allergic reactions such as hives; these are not IgE-mediated allergies.
- Why is it a NOVA Group 4 marker if it's safe?
- NOVA classifies by processing purpose, not by safety. A preservative is a cosmetic additive designed for an industrial formulation, so any product containing one is Group 4 by rule. Safety and processing intensity are two separate axes, and NakedCalorie surfaces both.
Written by NakedCalorie editorial team.
Medically reviewed by Pending registered dietitian review — last reviewed July 15, 2026.
Educational information only, based on peer-reviewed literature and regulatory sources. Not medical advice.
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